{"id":6662,"slug":"lentil-soup-linzen-no-1","title":"LENTIL SOUP (LINZEN), No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of lentils","cold water","a sliced onion","two tablespoons of drippings","three stalks of celery or some celery seed","pepper and salt to taste","two quarts of warm water"],"ingredients_norm":["lentil","cold water","onion","dripping","celery or some celery seed","pepper and salt","warm water"],"steps":["Soak two cups of lentils over night in cold water. Drain.","Add to a sliced onion which has been browned in two tablespoons of drippings; when these have been fried for five minutes.","Add three stalks of celery cut in small pieces or some celery seed, pepper and salt to taste, and two quarts of warm water.","Boil all these slowly, stirring occasionally until the lentils are quite soft.","Pass all through a sieve, return to saucepan heat again and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w6:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fcc9444107f45146565331e7c3c6309e796e0916c9142c6469c89b819d698bbc","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lentil-soup-linzen-no-1"}